Caprese Endive Boats Recipes

Steps:

• Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

Steps:

• Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
• Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
• Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.